Chocolate Maraschino Cherry Cake Recipe -
Chocolate Maraschino Cherry Cake Recipe

Chocolate Maraschino Cherry Cake

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"A moist dark chocolate cake with maraschino cherries and nuts. Serve with whipped cream or vanilla ice cream."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pans Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
  2. In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries.
  3. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Jan 03, 2006

This recipe is awesome! I did add some of the cherry juice to the water added to the mix and put a little juice in the frosting as well. For a family that loves chocolate covered cherries, this is an excellent cake!

May 08, 2008

Excellent cake. We didn't taste it until Day 3 (it was refrigerated) but once we tasted it, it was gone in a flash! Very moist.


5 Ratings

Dec 02, 2009

It was "OK" It didn't taste a lot like cherry. i even added a little of the cherry juice to the mix as another reviewer said. Didn't help much. It was Great as a CH. cake with some cherries and almonds in it, as a Ch. Cherry cake. not so much.

Jul 02, 2011

This was a pretty average cake. I only made it because my husband came home from a ice cream sundae thing for his students with 3 jars of cherries. I don't think I'd make it otherwise, but it was good.

Feb 23, 2013

I'm torn w/this one. I can't decide how I feel about the mouthfeel/texture. The chunks of cherry are a little off-putting to me, particularly since they're not accompanied by a burst of flavor. I elected to bake as cupcakes (and bake time was longer than usual for them...close to 25 minutes as opposed to the usual 16) for easier individual serving. I frosted them w/a buttercream to which I added cherry juice and almond extract and I found myself preferring the taste of the frosting to the cake. It's a beautifully moist cake w/a nice strong chocolate flavor. If I made this again, I'd def sub at least 1/2 the water for cherry juice and see if that amped up the cherry flavor. Instead of chopping the cherries, I think I'd also simply place a whole cherry in the center of the cupcake for a burst of flavor. THANKS for the recipe, dms036!


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  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 479 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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